Plant-based Recipe

Prepare chickpeas

If using canned chickpeas, drain and rinse well. Pat dry with paper towels or a clean kitchen towel. Reserve about 1/4 cup of whole chickpeas to fold in later for texture, if desired.

In a large skillet, heat 2 tablespoons olive oil over medium heat until shimmering.

Add the finely diced onion and a pinch of salt. Sauté 4–5 minutes until translucent and beginning to brown at the edges.

Add the grated carrot and diced red bell pepper. Cook 4–5 minutes more until vegetables are softened and most moisture has evaporated.

Stir in the minced garlic, ground cumin, smoked paprika and ground coriander. Cook 30–45 seconds until fragrant.

Add the drained chickpeas and the soy sauce (or tamari) and maple syrup. Cook 2–3 minutes, stirring, to warm the beans and let flavors meld. Remove from heat and let cool 5–10 minutes so mixture isn’t too hot for blending.

While the chickpea mixture cools, make the flax egg: combine the 2 tablespoons flaxseed meal with 6 teaspoons water in a small bowl. Stir and let sit 5 minutes until gelatinous.

Place the cooled chickpea and vegetable mixture in a food processor. Pulse 6–10 times until roughly combined — you want a mix of mashed and some visible chunks for good texture. If you reserved whole chickpeas, fold them in by hand now.

Transfer blended mixture to a mixing bowl. Add the ground oats, flax egg, freshly ground black pepper, 3/4 teaspoon salt, chopped parsley, lemon zest and lemon juice. Fold to combine. If the mixture seems too wet, add up to 1–2 tablespoons additional ground oats; if too dry, add 1 teaspoon water or olive oil.

Shape into 4 patties about 3/4-inch thick. Place on a plate or tray and refrigerate 20–30 minutes to help them firm up (this makes flipping easier).

Heat a nonstick skillet or cast-iron pan over medium heat. Add 1 tablespoon olive oil and spread to coat.

Add the patties to the hot pan without crowding. Cook 4–5 minutes on the first side until golden brown and crisp. Carefully flip and cook 3–5 minutes more until the second side is browned and the patties are heated through. If they brown too quickly, lower heat to medium-low and cover briefly (30–60 seconds) to finish cooking without burning.

Remove patties to a wire rack or paper towel-lined plate to rest 2 minutes. This preserves crispness.

Assemble: place patties on buns or in lettuce leaves. Top with sliced tomato, avocado, pickles and vegan mayo or mustard as desired. Serve with a lemon wedge for squeezing over the patties.

Leftovers: refrigerate in an airtight container up to 3 days or freeze uncooked patties on a tray then transfer to a freezer bag for up to 2 months. Reheat: bake at 375°F (190°C) 12–15 minutes from thawed or pan-fry 3–4 minutes per side.